Cheesy Chicken Taco Dip Recipes

CHEESY CHICKEN DIP

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

CHEESY TACO DIP

Steps:

• In a large skillet, brown ground beef. Drain fat. Stir in seasoning packet and water. Bring to a boil, reduce heat to simmer. Let cook for 5 minutes, stir occasionally.
• Place ground beef mixture into a slow cooker. Add tomatoes and cheese to the slow cooker.
• Cook on low for 1 hour.

CHEESY CHICKEN TACO BREADSTICK DIPPERS WITH SOUP

Steps:

• Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
• Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
• Unroll second can of dough. Place on top, pressing edges firmly to seal.
• Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch "breadstick" strips.
• Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
• Cook soup as directed on cans. Serve soup with breadsticks.

CHEESY CHICKEN TACO DIP

Steps:

• In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours. , Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally., To serve, top with green onions, tomato and cilantro. Serve with chips.

CHEESY CHICKEN ELOTE DIP

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add frozen corn, chiles, red pepper and salt; cook 5 to 8 minutes, stirring frequently, until corn begins to brown. Transfer to medium bowl; cover with foil to keep warm. Clean out skillet.
• Spray same skillet with cooking spray. Add chicken, green onions and cream cheese; cook over medium heat 2 to 4 minutes, stirring occasionally, until cheese is melted and mixture is combined. Stir in taco seasoning mix and water. Cook over medium heat 1 to 2 minutes longer, stirring frequently, until mixture is hot and bubbling at edges. Remove from heat; stir in Monterey Jack cheese.
• Spoon corn mixture over chicken mixture in skillet.
• Top with queso fresco cheese and cilantro. Serve with tortilla chips and lime wedges.